Stuffed Chicken Breast Pockets with Avocado Salad

Name: Stuffed Chicken Breast Pockets with Avocado Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 4 pcs Chicken breast fillet; 2 tbsp Sauce, pesto, ready-to-serve, shelf stable; 150 g Cheese, mozzarella, low moisture, part-skim; Fresh spinach; Tomatoes, sun-dried; Salt and pepper; Butter oil, anhydrous; 0.5 pcs Lettuce, Iceberg, imported, raw; 1 pcs Avocado, raw; 1 pcs Tomato; 0.25 pcs Red onion; Olives; 2 tbsp Oil, olive; 1 tsp Lemon juice, raw; 1 tsp Wholegrain mustard

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🕐 30 min 👁 9 Channel post →

Juicy chicken pockets filled with pesto, mozzarella, and sun-dried tomatoes, served with a fresh avocado salad.

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Method

Slice the breast fillets lengthwise, open them up, and spread with pesto.

Add mozzarella slices, sun-dried tomatoes, and spinach.

Secure the pockets with toothpicks, then lightly season with salt and pepper on top.

Sear in a preheated skillet on both sides until golden brown, then bake in a preheated oven at 200°C (400°F) for 25-30 minutes.

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Stuffed Chicken Breast Pockets with Avocado Salad

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